Sesame Ginger Noodles with Cashews

Updated on November 20, 2011

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I love how some of the flavors of Southeast Asia simply pop - the warmth of sesame oil, the bite of ginger, the crunch of cashew and the heat of chili flakes. Some of my all time favorite flavors come together in this quick and easy dish, and the best part is that the dish goes together in moments. Even better? It's just as good stashed in the fridge and chilled as it is hot.

This particular dish calls for soba noodles. Soba noodles are thin Japanese noodles made from buckwheat flour. If you can't find them, and I often can't in my little town, then feel free to use whole wheat spaghetti. That's what I almost always end up using. The shape, texture and flavor is similar enough to make a great substitution. If you can find them though - give them a try. They're delicious and pretty high up the nutritional scale.

The only 'required' ingredients for this dish are the ginger, garlic and sesame oil. Everything else can be changed as you wish - swap out other vegetables you may have. Juienned snow peas are great, as is fresh green, red or Napa cabbage. All of the veggies work raw, or briefly steamed or stir fried. Feel free to change the cashews for peanuts if you'd like. Swap the cilantro for fresh parsley if you prefer, and as always, add or subtract the chili flakes to suit your preferences. Easy peasy, quick, simple and delicious - Bombshell baby!

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The Recipe!

You'll need:

1 16 ounce package soba noodles or whole wheat spaghetti

1/4 cup creamy peanut butter

1/4 cup soy sauce

2 tablespoons seasoned rice vinegar

1 tablespoon fresh ginger, grated

1 clove garlic, very finely minced

1 tablespoon sesame oil

1/4 teaspoon crushed red pepper flakes

1/2 cup water

4 green onions, including green tops, thinly sliced

1/2 cucumber, seeds removed, julienned

2 radishes, julienned

1/2 carrot, julienned

1/4 cup cashews, chopped

Heat large saucepot of salted water to boiling over high heat; add noodles and cook as label directs.

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I've alway love Cashew Nuts in foods. It's used in India and other Asian countries especially Thailand and certainly, China. In Europe the tendency is to use Walnuts and Chestnuts plus other, less exotic nuts. I've had Cashews served whole as well as ground. One Mother's Day in China, they were served hot and buttered with green herbs in a bowl as a side dish. You hit a homerun. Cashews are a never miss delicacy, in foods, as a snack or to accompany your favorite cocktail. David Russell